In a frying pan, coat chicken in seasoning, I am very generous. Cook until browned. While the chicken is cooking place the dry instant rice in a baking dish. spread the diced tomatoes with juices over the rice. Spread the cooked chicken next, then the black beans. Cook the onions and peppers in the pan the chicken just left, when they are softened, add the mild chilies and cook another 2 or 3 min. Add the veggies to the baking dish, then top with cheese. Bake at 350 deg. for 30 to 45 min or until rice is cooked and cheese is melted. Serve with tortilla chips and sour cream. A salad with corn and bean salsa as dressing is great.

This is a often requested dish by Tim and has undergone a few changes from its first incarnation, to make it either a little healthier or easier.

to serve 4

1 lb chicken breast ( the breasts I have been getting have been about a pound each)

1 egg

flour

seasoned bread crumbs

packet of dry buttermilk ranch dressing mix (I use this often enough I get the big jar of it)

4 slices of ham or proccuto

4 slices of Swiss cheese or cheese of choice (plus a little extra)

If you have big chicken breasts, carefully slice them laterally to create thinner pieces, from one breast I can get 3 to 4 slices. Dredge the chicken in flour, then beaten egg (I like to add a little water or milk to thin it out ) then in the bread crumbs that the dry dressing mix has been added to. I like to quick brown both sides in a very hot cast ion skillet. They will not be cooked all the way through. Place breasts in a pan or baker and bake in a 350 degree oven until chicken is just cooked through. Remove pan, place a smaller piece of cheese on each breast, a slice of ham, then the full slice of cheese. Put back into the oven and bake until the cheese is melty and bubbly and the ham is a little cooked around the edges.

This is one of my most favorite things to make, Breakfast, Brunch, Lunch, and Dinner. This is the most basic recipie for quiche that I make. I often will use left overs to make a new flavor. I don’t have a lot of mesurments- its mostly “lets see how full the pie pan looks” kind of thing.

1lb cooked bacon

spinach

Swiss cheese

6 eggs

cream or milk

Pie crust (1/2, bottom only)

First cook the bacon and chop up. I find it easiest to cut the bacon then fry.

I usually buy the blocks of cheese, so while bacon is cooking-Shred the cheese, chop the spinach- and line the pie pan with the crust.

Once the bacon is done, you can start layering. The meat first-

Next the spinach or veggies-

Then top with cheese-more the better for me!

For the eggs I like to use my blender. I break six eggs into the blender jar, then add enugh milk or cream to come up to the 2 cup line.

Blend until very frothy. Once done pour very slowly into the pie pan. You may be able to see the egg mix in the next pic, but it shouldn’t be obvious.

Bake at 400 deg. until browned and solid all the way through. If the top is cooking too quickly, I will take the broad side of a knife and carefully press down on top to bring up raw egg. It may puff during cooking, but it will settle as it cools.